Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
Save RecipeMy Crazy Cookie Dough is the absolute perfect blank canvas for all of your favorite cookie flavors!
Hi Bold Bakers!
I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!
WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO
Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!
From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?
Chocolate Chip Cookies
Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.
Peanut Butter Cookies
My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.
Oatmeal Raisin Cookies
An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.
Birthday Cake Cookies
Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.
Chocolate & Hazelnut Cookies
Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.
Double Chocolate Chip Cookies
Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!
S’more Cookies
What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.
Salted Caramel Cookies
To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.
Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!
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- Crazy Cookie Dough
- 1 cup (8oz/226g) butter, melted and cooled to room temperature
- 1¼ cup (10oz/280g) brown sugar
- ¾ cup (6oz/170g) white sugar
- 2½ cups (12 1/2oz/355g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
Classic Chocolate Chip Cookie - 1 generous tablespoon dark chocolate , rough chopped
Oatmeal Raisin Cookie - 2 heaped teaspoons rolled oats
- 1 tablespoon raisin
Double Chocolate Cookie - 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate , chopped
Peanut Butter Cookie - 1 tablespoon peanut butter
- 1 tablespoon peanuts , chopped
Chocolate Hazelnut Cookie - 1 tablespoon Nutella or chocolate spread
- 1 tablespoons toasted hazelnuts , chopped
S'more Cookie - 1 generously marshmallows
- 1 tablespoon graham crackers , crushed
- 1 tablespoon chocolate , chopped
Salted Caramel Cookie - Pinch flaky sea salt
- 4 caramel candies , rough chopped
Birthday Cake Cookie - 2 heaped teaspoons sprinkles
- 2 heaped teaspoons white chocolate chips
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
- Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
- Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
- Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
- Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
- Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
- Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
- Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
- Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
- S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
- Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
- Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
- When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
- Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.
TRY MY CRAZY BREAD DOUGH RECIPE
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma, I really want to make these cookies for my friend who’s allergic to gluten, could I use gluten free flour or almond flour?
Greetings from the Netherlands!
Hi Lisa,
thank you for being here with us, and happy new year to you in the Netherlands.
Most good quality gluten free flours/all purpose are easily used in these recipes. Do check the labels. One containing xanthan or guar gum will give a good result for lots of recipes, it mimics the action of gluten, which binds the ingredients.
(https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/gluten-free/) here you will find some gf recipes, read through these to get the idea of what works as an alternative in some recipes,
Gemma 🙂
Hi! I love this. I facilitate a staff wellness group at my job and I wanted to create cookie dough as a group, where the staff can take theirs home & bake with family. I have about 20-25 staff that participate in the group —how many times should I multiply the receipe so that everyone can take home enough for at least 6 cookies?
Haha! Emily, you caught me on my very weak math spot!
25 staff taking home six cookies = 150 cookies.
The batch here will make about 1,150g of cookie dough, and a serving can be 50g, or 2ozs per cookie. Easier to calculate in metric.
The batch here then will give each person just one cookie. You will need to multiply this by 6 – 8 to ensure each person gets the right amount.
I hope this helps, I also hope you are not a math teacher 😉 my way of doing things is not really standard.
I suggest you reduce the sugar in this recipe when multiplying it up, it may be a little too sweet for some people. I suggest reduce each sugar type by 2ozs/60g or so, that will balance it for all tastes.
Thank you for being in touch, it is an interesting way to do things, well done you,
Gemma 🙂
Your recepie looks yummy! Can I replace all purpose flour with whole wheat flour? Will all other measurements remain same?
Hi Savita,
Generally cookies are made with plain/all purpose flour. You will get a different result with whole meal flour. I suggest you use 1/2 ans 1/2, whole meal to white. Reduce the sugar a bit too, the white sugar to 4ozs should do it. Whole wheat flour takes up liquids in a different way to plain flour, you may need to hold back some of the egg when the dough comes together in a clean ball.
Try it, it should not be a fail. I have not done this, I suggest you make a small sample batch to test it, that is what I would do.
Thank you for being here with us,
Gemma 🙂
Thank you for your reply Gemma. I tried with whole wheat flour only because I wanted to bake healthier version for my son 😊. I added few tbsps of milk because dough was a bit dry. Cookies came out good. I really liked the way u made different cookies using same dough… I tried MnM and chco chip version
Hi Savita,
Great result! well done you, and whole wheat is indeed a healthier alternative. It will take the liquid ingredient differently, and a little milk, would help to fix that.
Thank you for letting us know,
Gemma 🙂
Hi Gemma,
Is it possible to freeze the uncooked dough, so I always have some ready made in case I do not have the ingredients in etc.? Love all the great tips and hints, especially how to make alternatives to an ingredient and how to use up things like spare egg whites after using the yolks in a recipe etc. You may be called BBB but I think you are AAA* 🙂 Xx
Deeeelicious recipe, but why do mine keep going as flat as pancakes?
Hi! That’s very odd, perhaps your raising agent isnt fresh as they should rise up a bit while being soft and chewing in the center.
That is helpful, was at the the end of the box so will try a new one with the next batch. The kids don’t mind the pancakes!!!
Hi Gemma,
Shall i bring the dough to room temperature before baking?? Thank u
Hi there, no need, after scooping the dough into balls I always suggest chilling my dough for at least 30 minutes, then you can bake straight away! This will keep the cookies from spreading out and keep them chewing in the center.
Is it possible to make and then freeze the dough prior to baking, so I can have a supply on hand for when I do not have the ingredients in, or time to make them etc.? Love your channel and the tips and hints, especially alternatives as that is what often catches me out when I go to the cupboard and not got an ingredient :/ You may be BBB but I think you are AAA* 🙂
Hi, yes great idea! This dough freezes really well. I am delighted to hear you enjoy my recipes 😀
I made these yesterday with peanut butter, chocolate chips, peanuts, and chocolate drizzle and they were amazing. How could I do these with cocoa powder, chocolate chips, and marshmallows? Or maybe a smores version? Thanks!
WOW, that sounds awesome, I love the sound of that, yes! Enjoy these!
Hey Gemma really thnxx fr sharing d recipe…its simple and yummm… Just hav a ques… Wat is d alternative for eggs… If v want t make eggless cookies.
Hi there! I’m delighted to hear you enjoyed it! I would suggest a flax or chia egg substitute.
Hi Gemma
Can I make the cookies smaller than 1/4 cup size and should I just cut the baking time ?
Thank you
Yes, you can. In that case you may want to cut the bake time by about 5-7 minutes. Enjoy!
Hi Gemma,
Can I make this cookie dough ahead and store in the fridge to chill for next day to be bake?
Michelle
Michelle,
I personally strongly recommend you chill this dough for a minimum of 12 hours. The flavor and the texture is SOOOOO much better when you chill a cookie dough.
I hope you like these because they are a bit hit with the BB community.
Best,
Gemma.
Hey Gemma, just made the double choc chip cookies and believe me when I say I’m making this my go to recipe for cookies :’D this was my first time making choc chip cookies but they turned out wonderful, so much so that my mom told my brother (who had made ginger cookies a day earlier, different recipe) to leave the cookies making to me :DDDDDDD I’ve tried your instant fro-yo and mug brownie recipe twice as well, both a HUGE success and loved by my mum, so just wanted to thank you 🙂 I know who my favourite baker is now 😭💐
Wow, great job on all of these! I am delighted to hear that, next time submit a photo!
Fantastic! For whatever reason these guys didn’t want to stay put and spread all over the cookie sheet. I quickly fixed that by baking them in a muffin tin instead. I tried a ton of different flavors, but the biggest hits were the almond Joy ones. A bit of chocolate, slivered almonds and toasted flaked coconut and it’s total bliss.
YUM i love almond job too, great job!
How can I make a red velvet version of this cookie?
Ah to do this i would add just a bit of cocoa powder, only a 1/2 tablespoon, some red food coloring and maybe a cream cheese glaze yum!
Hi since I’m trying this for the first time, I want to make less no. Of cookies. What quantity should I put if I want to make only 5-6 cookies
Hi there, you can cut the recipe in half and they will still come out great!
Love this I doubled the mix, rolled it like a fat sausage and froze it. We were travelling in the caravan with the grandies and they would slice some off and bake when them got the munchies, the oven got a real work-out
Thanks great idea
Aw i am delighted to hear that! Enjoy 😀
I was going to ask if this could be done…thanks for answering! I’m always looking for ways to be able to bake with little to no notice. Did the frozen dough affect bake time?
Love this ideal.,These were a big hit at my home,Thanks Gemma!!
Hi there,
good! I am really happy to hear this. Thank you for letting me know,
Gemma 🙂